You can find edible glitter in the baking section of Michaels. But, it must say “edible” on the label if you plan to bake or garnish with it. Sometimes, edible glitter is called edible dust. Not all glitter is safe to eat, so please do not use glitter found in a craft store – even for display purposes! The glitter used in this recipe is a food-grade glitter prepared with sugar, cornstarch, and pearlescent colour additives, and is totally safe to eat. In my experience, buying sanding sugar online is much more costly. The sanding sugar is a must though! You only need a small amount and it’s relatively inexpensive at a bulk supply store. It is only used to increase the shimmer and shine, so don’t feel pressured to find edible glitter if you don’t already have some. It does not add anything in terms of flavour to the cookie. I’ll start by stating that the edible glitter used in this recipe is completely optional. I will personally respond as soon as possible! Scroll down to the comment section and write me a message. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk it’s evaporated or condensed milk only! If you are unfamiliar with it, please read the can carefully. Evaporated milk is often used as a cream added to tea or coffee. If you find unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further-it’s added after the milk has been boiled, reduced, and pasteurized. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room-temperature shelves for years. Sugar is added to sweeten the condensed milk. The water will evaporate causing the milk to condense, which thickens the milk. This can be accomplished by applying heat. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. I get many questions from readers about it. ( Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. You won’t have to bother to come looking for it! Like in previous holiday baking countdowns, I like to mix up the recipes in the series so that there is something for everyone. That way, a new recipe will be emailed to you every day. You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. So, welcome, Dear Reader, to Volume 5 of Lord Byron’s 24 Cookies of Christmas! Fresh off of my 12 Edible Wreaths of Christmas and my 12 Bars and Squares of Christmas series, I’m ready to plow through the next 24 days with you! Who wants to bake the same holiday cookies year after year? You might be asking yourself, how many Christmas cookie recipes could one possibly have or need? Well, I say you can never have too much of a good thing. I’ll share a new Christmas cookie recipe each and every single day for the next 24 days – even on Saturday and Sunday! I’m so excited about this year’s cookie countdown! This is the fifth consecutive year can you believe that? Each of the previous years has included 24 cookies and this year will not be any different. LORD BYRON’S 24 COOKIES OF CHRISTMAS – VOLUME 5 Today, however, we don’t hear the term used often – for luxury or for confection! Maybe this is why they were what little kids were dreaming of when they tried to go to sleep on Christmas Eve! The term eventually became synonymous with describing luxuries too rich for even the middle class. The price of the confection often reflected this, which meant sugar plums were a luxury item. The task of preparing sugar plums was long and commodities like sugar could only be wasted on such frivolous things by the rich. These would have been used as a tree ornament or as a delicious, festive treat. It was baked for days long until the plum was completely dried out and the sugar had formed a crispy crust. In Victorian times, a sugar plum was a preserved pitted plum that had been rolled in sugar and baked at a low temperature. The poem, ‘Twas the Night Before Christmas, was first published in 1823, which is just a few years before the Victorian Era. & follow the quick and easy instructions! Click the in the lower right corner of your screen
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